easy refried bean enchiladas

refried bean enchiladas_Fotor refried enchiladas2_Fotor Refried bean enchiladas rank high on my list of go-to weeknight dishes. I make the refried beans (the process is quick and the result is more flavorful than the canned varieties) and I use prepared enchilada sauce from Trader Joe’s. Because this dish is meatless, I stuff a generous amount of refried beans into each tortilla. Serve with slices of avocado and you’ll have a super satisfying and tasty meal.

The how to…
Refried bean recipe adapted from Ellie Krieger
Makes 5 enchiladas

Ingredients

1 Tbsp olive oil
1/2 large onion, diced
5 cloves garlic, minced
1 1/2 tsp cumin
1 1/2 tsp chili powder
pinch chili flake
1 15-ounce can black beans, drained & rinsed
1 15-ounce can pinto beans, drained & rinsed
1 tsp salt
1/4 tsp dried oregano
1 cup chicken stock, divided
5 flour tortillas
1 cup prepared enchilada sauce, divided
3/4 cup shredded lite Mexican cheese blend
2 Tbsp salsa, for topping
handful scallions, for topping

Instructions

  1. Cook onions and garlic. Heat oil in skillet over medium heat. Add onion and sauté until soft and translucent, 8-10 minutes. Add garlic, cumin, chili powder, and chili flake and cook for 1 minute, stir frequently.
  2. Add remaining ingredients. Add beans, salt, oregano, and 1/2 cup chicken stock. Stir to combine and cook until the beans are warmed through, about 8 minutes.
  3. Mash. Mash the beans with the back of a wooden spoon to form a chunky paste. If needed, add additional stock (up to 1/2 cup) to moisten the bean mixture. Continue to cook mixture until most of the stock has been absorbed. Remove from heat and set aside.
  4. Finish. Wrap tortillas with moist paper towels and microwave for 30 seconds. Coat bottom of a 13×9-inch baking dish with 1/2 cup of enchilada sauce. Spoon bean mixture (about 1/2 cup) in the center of each tortilla. Roll up the tortillas and arrange in baking dish, seam side down. Top with remaining 1/2 cup enchilada sauce and cheese.
  5. Bake. Cover baking dish with foil and bake in a preheated 350 degree oven until cheese melts. Garnish with salsa and scallions. Serve immediately.

Some extras…
*I use Trader Joe’s “Fancy Shredded Lite Mexican Blend”, which consists of equal parts sharp Cheddar, Monterey Jack, Asadero, & Queso Blanco cheeses.

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2 responses to “easy refried bean enchiladas

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